Elk Curry Stew

Apr 7

A Wild-Sourced Stew for Deep Nourishment, Strength, and Soul-Warming Flavor

This elk curry stew is grounding, hearty, and rich with spice—perfect for cooler days or whenever your body craves a slow-simmered bowl of sustenance. Made with grass-fed ground elk, curry spices, and a trio of chickpeas, mung beans, and veggies, this stew is both protein-rich and gut-loving.

The wildness of the elk pairs beautifully with the warmth of cumin, garlic, and curry. Bone broth ties it all together, making this not just a meal, but a ritual in nourishment.

Why You’ll Love It

Elk = Wild Protein + Iron-Rich Fuel – Leaner than beef but just as satisfying, elk supports strength and stamina without heaviness.

Chickpeas & Mung Beans = Gut-Smart + Fiber-Rich – Two plant-based proteins that support blood sugar balance and digestive health.

Aromatic Veggie Base = Deep Flavor + Detox Support – Onion, garlic, celery, and carrots bring both flavor and function.

Curry + Cumin = Anti-inflammatory + Warming – These spices nourish digestion and circulation, while delivering cozy depth.

Bone Broth = Mineral-Rich Comfort – Supports your joints, gut, and immune system.

Ingredients (Serves 4–6)

1 lb ground elk
1 tbsp avocado oil or ghee
3–4 carrots, diced
2 celery stalks, chopped
1 yellow onion, diced
3–4 cloves garlic, minced
1 tsp curry powder
1/2 tsp cumin
1/2 tsp sea salt (adjust to taste)
1/2 cup dry mung beans, soaked overnight if possible
1 cup cooked or canned chickpeas, drained
4–6 cups chicken bone broth (adjust for desired thickness)

How To Make It

1. Sauté the Aromatics

In a large pot, heat oil or ghee over medium heat. Add onion, celery, carrots, and garlic. Sauté for 5–7 minutes until softened and fragrant.

2. Brown the Elk

Add ground elk to the pot and cook until browned, breaking it into small crumbles as it cooks.

3. Spice It Up

Stir in curry powder, cumin, and salt. Let it toast in the pot for 1–2 minutes to activate the spices.

4. Simmer the Stew

Add mung beans, chickpeas, and broth. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 45–60 minutes (or until mung beans are tender), stirring occasionally.